Keto Friendly Fancy Ribbon Jello (Extremely Low Carb!)

A Pretty & festive Jello Dessert!

Ingredients: 

4 (3 ounce) boxes of sugar free (stevia sweetened) jello (2 to 4 different flavors/colors)**
2 envelopes of Knox unflavored gelatin
1/2 cup hot water
2 cups unsweetened low carb almond or coconut milk
1 cup Lakanto Baking or Classic sweetener
1 teaspoon vanilla
16 ounces (2 cups) sour cream

Method:
Layer 1: Prepare one box of jello as directed on the package. Pour into a 9 x 13 inch dish. Refrigerate for 45 minutes, until set. Place the unflavored gelatin in a small bowl. Stir in the 1/2 cup of hot water. Set aside.
While the first layer is setting, heat the milk to a boil, slowly, while stirring. Add the sweetener, vanilla and softened gelatin. Stir continuously and return to a gentle boil. Set aside to cool, at room temperature. After the mixture has cooled, stir in the sour cream, until well blended. Divide the vanilla mixture into 3 equal parts. (Stir occasionally, to prevent the mixture from getting too thick.)
Layer 2: When the first layer is firm enough, add one portion of the vanilla gelatin. Chill for 45 minutes. 
Layers 3 - 7. Repeat the process, alternating colored and vanilla layers. (To avoid spilling, add upper layers by gently pouring the liquid jello, into the dish, while it remains in the refrigerator.)Cut into 24 squares.

**Stevia sweetened gelatins may be purchased online and at some natural food stores.

Nutritional info per serving (1/24), approximately:                                       49 calories ~ 3.9 grams fat ~ 1 gram net carbs ~1 gram protein

Notes:   This is a family favorite and worth the effort! Choose colors and flavors to match holidays or school colors. (At Christmas, I use raspberry and lime jellos.)

Missy's Southern Mashed Sweet Potatoes (Family)

This recipe for sweet potatoes is a
delicious family favorite!

Ingredients:

4 medium sweet potatoes

1/2 cup (8 tablespoons) butter, at room temperature

1/2 cup heavy cream*

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 cup dark brown sugar (optional)

2/3 cup toasted pecans**

2/3 cup fresh raspberries

Method:

Preheat oven to 400* Line a baking sheet with aluminum foil or parchment paper. (This will make clean up much easier.) Set aside. Wash the outside of the sweet potatoes. Prick each potato, with a fork, on all sides for a total of about 8 pricks. Place on the prepared baking sheet and bake for 45 minutes, or until the potatoes feel soft when a knife is inserted. Allow to cool for 10 or 15 minutes. Reduce the oven temperature to 350*. 

Carefully, remove the skins. Place the cooked sweet potatoes in a large bowl. Add the butter, cream, salt and pepper to the potatoes  and mash with a potato masher. (If desired, mix in the brown sugar and whip with an electric mixer) Cover with foil and keep warm in the oven, until ready to serve. Sprinkle the nuts and raspberries. Makes 8 servings. Store leftovers in an airtight container in the refrigerator for up to 4 days.

*Jane Madsen was very generous with the cream and added one cup.

**Toasted pecans are very simple to make. They add a nice crunch and flavor to this dish, salads, snacks and more.   https://carriekitchencreations.blogspot.com/2016/06/toasted-pecans.html

Note: These fresh sweet potatoes are so much better tasting than canned yams could ever be!

The History of this traditional dish: 

Auntie Iris Marie recalls both her Grandma Missy  and her Mother, Jane, serving these Southern style sweet potatoes at holiday dinners. It is a family favorite recipe that she has shared with her nieces and that we hope will be enjoyed by family, friends and the generations to come. 

•  

Keto Mini Cranberry Pecan Loaves (Fantastic Flavor & Texture!)

This recipe makes delicious & moist
mini loaves of cranberry bread!

Ingredients: 

1/2 cup butter

2 cups almond flour

1/4 cup coconut flour

1/2 tablespoon baking powder

3/4 cup Lakanto Baking sweetener*

1/2 teaspoon xanthan gum

1/2 cup sour cream

1 teaspoon vanilla extract

1 teaspoon orange extract

5 eggs

1 tablespoon finely grated orange peel

3/4 cup fresh halved cranberries**

1/3 cup chopped pecans

1/3 cup Lakanto Powdered Sweetener

1 -2 tablespoons cream or rum

Method:

Preheat oven to 350*. Lightly grease four mini 5 x 3 inch loaf pans or three 6 x 3.5 inch loaf pans with butter. Line the bottoms of the pans with parchment paper.

Add the butter to a medium microwave safe bowl. Heat at 20 second intervals, just until melted. Set aside.

In a large bowl, whisk together the flours, baking powder, baking sweetener and xanthan gum. 

Add the sour cream and extracts to the butter and mix to blend. Beat the eggs and mix into the butter mixture. Make a "well" or "crater" in the center of the dry ingredients. Add the wet ingredients and stir with a large fork or whisk, just until all of the ingredients are combined. Stir in the orange peel. Fold in the cranberries and pecans.

Divide the batter evenly between the loaf pans. Bake for 35 to 40 minutes, or until the tops are golden brown and a toothpick inserted in the center of the loaf comes out clean. Cool in the pans for 10 minutes. Remove from the pans and transfer to a cooling rack to finish cooling.

Whisk together the powdered sweetener and cream (or rum). When the loaves are completely cooled, brush the tops with the glaze and allow to drip down the sides.*** 

Slice and serve, or store the loaves, in an airtight container, in the refrigerator until ready to serve. Makes 18 to 20 servings.

*If you do not have Lakanto Baking Sweetener, you can place the Classic sweetener into a food processor. Process to create a finer powder. (When I am out of the baking sweetener, I add several cups of Classic sweetener to my food processor and then store in an airtight container.) Lakanto Baking sweetener does make a difference in the texture of baked goods.

**Please take a few minutes to cut the berries in half and then rinse in a colander to remove the seeds. This process will great improve any recipe that calls for cranberries.

***If desired, the glaze may be omitted.

Nutritional info per one serving (1/20), with cream glaze, approximately:           163.6 calories ~ 14.6 grams fat ~ 2.7 grams net carbs ~ 4.7 grams protein

Nutritional info per one serving (1/18), with cream glaze, approximately:           182 calories ~ 16 grams fat ~ 3 grams net carbs ~ 5.2 grams protein

Note: I prefer the mini loaves, to eat and to give as gifts, but this batter can also be used to make one large loaf or twelve muffins. H ere are the baking instructions: One 9 x 5 or 8 1/2 x 4 1/2 inch loaf ~ Bake at 350* for 50 to 55 minutes or until a toothpick inserted comes out clean ---- For 12 muffins bake at 400* for 15 to 20 minutes.

Keto Friendly Fresh Cranberry Muffins (Dairy & Gluten Free)

Tasty little fresh cranberry muffins are
great for breakfast, brunch or snack time.

Ingredients: 

1/3 cup solid coconut oil*

2 1/2 cups almond flour

1/2 cup Lakanto Baking Sweetener**

1 1/2 teaspoons baking powder

1/4 teaspoon pink Himalayan or sea salt

1/3 cup unsweetened almond milk

3 eggs

1/2 teaspoon butter extract (optional)***

1/4 teaspoon almond extract

1/2 teaspoon orange extract

3/4 cup of fresh haled cranberries****

Method:

Preheat oven to 350*. Spray 12 cups of a muffin pan with coconut oil cooking spray or use paper liners. Set aside.

Melt the coconut oil in a saucepan or at 20 second intervals in a microwave oven. Set aside. 

In a large bowl, use a whisk or large fork to mix together the flour, sweetener, baking powder and salt. Beat together the melted oil, almond milk, eggs and extracts. Make a "well" or "crater" in the center of the dry ingredients. Add the liquid ingredients and stir just until all of the ingredients blended. (Be careful not to over mix.) Fold in the cranberries. Divide the batter evenly between the muffin cups. Bake for 20 minutes, or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean. Cool for 10 minutes in the pan before removing. Store in an airtight container in the refrigerator. Makes 12 servings.

*If you are not following a dairy free diet, you may substitute butter for the coconut oil.

**If you do not have Lakanto Baking Sweetener, you can place the Classic sweetener into a food processor. Process to create a finer powder. (When I am out of the baking sweetener, I add several cups of Classic sweetener to my food processor and then store in an airtight container.) Lakanto Baking sweetener does make a difference in the texture of baked goods.

***If using coconut oil in this recipe, you may wish to add butter extract. If using butter, the butter extract is unnecessary.

****Please take a few minutes to cut the berries in half and then rinse in a colander to remove the seeds. This process will great improve any recipe that calls for cranberries.

Nutritional info per muffin, made with coconut oil, approximately:  239,4 calories ~ 22 grams fat ~ 3 grams net carbs ~ 6.7 grams protein

Nutritional info per muffin, made with butter, approximately:              226 calories ~ 20.6 grams fat ~ 3 grams net carbs ~ 6.7 grams protein

Note: These are good served warm, but I think they are even better at room temperature or chilled.

Leah's Infamous Holiday Rum Cake (Family)

Leah's cake is moist, delicious
and simple to make!

Ingredients: 

bundt cake pan 

Baker's secret baking spray

3/4 cup chopped pecans

1/4 cup sliced almonds

1 box Duncan Hines yellow cake mix

1 (92 grams) package of instant vanilla pudding mix

4 eggs

1/4 cup cold water

1/2 cup cooking oil

3/4 cup spiced rum

Glaze:

1/2 cup (1 stick) butter

1/4 cup water

1 cup sugar

1/2 cup spiced rum

Garnishes:

extra rum

whipped cream

Method:

Preheat oven to 325*. Spray the bottom and sides of a 10 inch bundt pan with Baker's Secret cooking spray. (Or, use butter and dust with flour.) 

Cover the bottom of the prepared pan with the nuts. In a large bowl, Stir together the cake mix, instant pudding powder, eggs, water, oil and rum.Mix just until all of the dry ingredients are moistened. (Be careful not to over mix.) Poor the batter over the nuts. Bake for 1 hour, or until an inserted toothpick comes out clean. Cool for 10 minutes and then invert onto a serving plate. Prick the top with a fork.

Melt the butter in a saucepan. Stir in the water and sugar. Boil for 5 minutes, while stirring constantly. Remove from the heat and stir in the rum. Brush the glaze evenly over the top and sides on the cake. Repeat until you have used all of the glaze. Wrap in plastic wrap or store in an airtight container.

Cut into slices to serve.

If desired spoon 1 tablespoon of rum on top of each individual slice and/or top with a dollop of whipped cream. Makes 10 to 12 servings.

Precious Cousin Leah

Note: Cousin Leah's Holiday Rum cake is a family favorite and so is she!

Thanksgiving Salami & Cheese (Turkey) Platter

A fun cheese & salami platter for Thanksgiving.

Ingredients: 

sliced salami

3 types of sliced cheeses (for the head, body & feathers)

crackers (optional)

2 cloves

1 almond

2 toothpicks

Method:

If using crackers, make 2 rows of feathers. Arrange the salami and cheeses in the shape of the turkey's feathers, on top of the crackers. Add a cheese body and head. Insert 2 cloves for eyes and arrange 1 almond for a beak. Slide 2 toothpicks under the body for legs. Enjoy.

Note: Kids enjoy helping to make this cute appetizer platter and Everyone enjoys eating it!

We served additional cheeses and nuts
along with our turkey platter

Iris Marie's Scalloped Tomatoes

Auntie Iris Marie has very fond memories of the tomato casserole
that her beloved mother, Jane Madsen, served at holiday meals.
Iris has continued that tradition and this dish is a family favorite.

Ingredients:

3 tablespoons butter

1 1/2 cups finely chopped celery

3/4 cup finely chopped red onion

3 tablespoons flour

4 slices sourdough bread

1 (28 ounce) can whole stewed tomatoes

1 (14 ounce) can whole stewed tomatoes

2 tablespoons sugar

1 teaspoon of salt

1/4 teaspoon black pepper

3 teaspoons yellow mustard

1 to 1 1/2 cups finely grated sharp cheddar cheese

Method:

Preheat oven to 350*. Lightly grease a 9x13 inch pan with cooking spray or butter. Set aside. Place the butter, celery and onion into a large skillet and saute over medium low heat just until tender. Sprinkle the flour over the vegetables and stir to mix in. Set aside.

Cut the crust off of the bread and then toast. Butter the toasted bread and then cut into 1/2 inch cubes. Set aside.

Drain the tomatoes and add the liquid to the vegetables in the skillet. Cut the whole tomatoes into quarters and add to the skillet with half of the toasted bread cubes. Stir in the sugar, salt, pepper and yellow mustard.. Transfer the mixture to the prepared pan. Top the tomato mixture with the remaining bread cubes. Sprinkle with the cheese. Bake for 50 minutes. Serves 8 to 12. (The recipe may be cut in half, but leftovers are wonderful with eggs and dinner the next day.)

Note: All of our family and friends who try this dish love it!

Thanksgiving with my Auntie Iris Marie
and Uncle Philip Mehan.

Low Carb Pumpkin Cheesecake Milkshake (With Or Without Rum)

A very delicious milkshake that
is healthy enough for breakfast (without rum).
With rum, it is a tasty evening or bedtime beverage.

 Ingredients:

1 cup ice

2 cups unsweetened almond milk

4 ounces cream cheese, at room temperature

6 tablespoons organic pumpkin puree

1/4 cup heavy cream

1 1/2 teaspoons pure vanilla extract

1 teaspoon pumpkin pie spice**

1 1/2 teaspoons cinnamon

1/4 cup sugar free pumpkin cheesecake or pumpkin spice syrup

whipped cream (optional)

nutmeg (optional)

rum (optional)

Method:

Place the ice, milk, cream cheese, pumpkin, cream, vanilla, spices and syrup into a blender and process until all of the ingredients are well blended. Makes 4 servings. If desired, top with a dollop of whipped cream and/or a sprinkle of nutmeg. Unused portions may be stored in the refrigerator. Shake before serving.

Additional Method:

Heat a portion of the milkshake in a microwave safe mug, or in a saucepan. (Do not boil.) If you like, you can add a shot of rum. Stir and top with a dollop of whipped cream and a sprinkle of nutmeg.

Note: My husband and I really enjoyed this milkshake for breakfast! At dinner, for my uncle, we added 2 tablespoons of rum to one cold serving and he loved it enough that he asked for seconds. (Which is something he has never done before.) One chilly evening, I warmed a portion in the microwave and it was perfect to warm me up after coming in from the cold.

Nutritional info per serving without rum), approximately:

181.22 calories ~ 16.5 grams fat ~ 3.8 grams net carbs ~ 2.9 grams protein

Super Simple Grasshopper Creamsicle Spiked Milkshake Cocktail

 

This is an attractive, creamy 
and delicious milkshake cocktail!

Ingredients:

2 1/2 cups mint chocolate chip ice cream (choose a brand that has a green color)

2 tablespoons powdered sugar

1/2 cup unsweetened coconut milk

3 to 4 tablespoons Creme De Menthe

3 to 4 tablespoons White Creme De Cacao

whipped cream for garnish (optional)

fresh mint leaves for garnish (optional)

Method:

Add all of the ingredients to a blender container and process until smooth and well mixed. Divide evenly between 4 or 5 small cocktail glasses. If desired garnish each cocktail with a dollop of whipped cream and a fresh mint leaf.  Enjoy! Makes 4 or 5 small cocktails.

Notes: 

My uncle, Philip Mehan was the inspiration for this cocktail, He really liked the Strawberry Creamsicle spiked milkshake that the Cheesecake Factory restaurant served for many years. He also is very fond of  a good "Grasshopper" cocktail. He and my Auntie requested that I create a version of a Grasshopper cocktail that could be served, with or without alcohol, to family on Thanksgiving. I combined aspects of both of the drinks that he likes to create this cocktail. We will pour portions of the mint chocolate chip milkshakes into glasses for the alcohol free servings and the add the liqueurs to the blender for those who would enjoy the spiked version. That way, everyone will have something pretty to drink, before dinner, with the appetizers. 

Uncle Phil & Auntie Iris Marie

(This delicious spiked milkshake is perfect to serve throughout the winter holidays and on Saint Patrick's Day.)

"Golden Milk" Latte (Anti-Inflammatory, Vegan, Non-Dairy and Keto Friendly)

Golden Milk originated in India, where it is called "Turmeric Milk." In India, it has been used to aid in the treatment of many ailments, including colds, coughs, inflammation, aches, pains, and restlessness. In America, Golden Milk has been adapted into a tasty beverage enhanced with spices that are well known for their anti-inflammatory qualities. 

 Ingredients:

2 1/4 cups unsweetened coconut milk**

3/4 teaspoon pure vanilla extract

3/4 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

3/8 teaspoon ground ginger

1 pinch pink Himalayan or sea salt

5 tablespoons Lakanto Classic sweetener***

3/4 cup extra strong coffee (optional)

Method:

Add the coconut milk, vanilla, turmeric, cinnamon, ginger, salt and sweetener to a medium saucepan and whisk to blend. If desired, whisk in the coffee. Heat until hot, but do not boil. Pour into 2 mugs. Makes 2 servings.

**If you are not following a non-dairy diet, you can use 2 cups coconut milk and 1/4 cup heavy cream.

***If you are not following a sugar free diet, you may substitute 3 tablespoons of honey for the sweetener.

Nutritional info per serving (with just coconut milk), approximately:

61.5 calories ~ 5.5 grams fat ~ 1.3 grams net carbs ~ 0.7 grams protein

Nutritional info per serving (made with coconut milk & coffee), approximately:

62.5 calories ~ 5.5 grams fat ~ 1.3 grams net carbs ~ 0.8 grams protein

Nutritional info per serving (with coconut milk and cream), approximately,

157 calories ~ 15.5 grams fat ~ 2 grams net carbs ~ 1.5 grams protein

Nutritional info per serving, (with coconut milk, cream & coffee), approximately:

158 calories ~ 15.6 grans fat ~ 2 grams net carbs ~ 1.6 grams protein

Keto "Marzipan" Cookies (Extremely Low Carb, Gluten & Sugar Free)

Tasty & Attractive Marzipan Cookies

Ingredients:

1/4 cup (half stick) butter

2 cups almond flour

1 cup Lakanto Golden Sweetener

1/4 teaspoon pink Himalayan or sea salt

1 egg

1 1/2 teaspoons pure almond extract

29 whole blanched almonds (or 58 almond slivers)**

parchment paper

1 inch cookie scoop 

Method:

Preheat oven to 350*. Line two cookie sheets with parchment paper. 

Melt the butter and set aside. In a large bowl, whisk together the flour, sweetener and salt. Whisk together the melted butter, egg and almond extract. Make a well in the center of the dry ingredients. Add the liquid ingredients and mix with an electric mixer just until all of the ingredients are combined and a dough forms.

Use a 1 inch cookie scoop to measure portions of dough onto the parchment paper. (If you do not have a cookie scoop, use a tablespoon of dough.) Flatten each cookie to a diameter of 2 inches with the bottom of a glass, or the palm of your hand. (They do not spread when baking.) Press one whole almond or 2 slivered almonds into the top of each cookie. 

Bake for 8 to 10 minutes, or just until the tops are lightly browned. Cool  for 10 minutes on the cookie sheet and then finish cooling on a cooling rack. Transfer to an airtight container. Store in the refrigerator. Makes 29 cookies.

**To make blanched almonds, bring water to a boil. Add almonds and boil for 3 minutes. Drain. When cool enough to handle, pinch the skins to remove from the almonds. Dry on a paper towel.

Nutritional info per cookie, approximately:

 69.6 calories ~  6.3 grams fat ~  0.86 grams net carbs ~  2.15 grams protein

Notes: I love marzipan, so thought maybe I could make a "marzipan" cookie. I like the way these turned out, especially the next day, once they have chilled in the refrigerator.

Marzipan is very common in Europe and the most famous marzipan comes from Lubeck, Germany. People either love it or hate it. If you like almond extract, you will like marzipan. (The flavor of these cookies improves for days, when kept in an airtight container, in the refrigerator.)

I really enjoy making cookies with a cookie scoop....I just
wish that I hadn't waited until age 59 to purchase one!

Low Carb Perfect Stuffed Mushrooms (Gluten Free)

 

    An easy and impressive appetizer and crowd pleaser. The seasonings  
work very well together and the lemon juice adds a nice flavor.

Ingredients:
15 - 16 ounces mushrooms
1 1/2 cups fresh 0 carb keto bread crumbs**
1 clove garlic, crushed
6 green onions
1 small onion
2 Tablespoons chopped parsley
1/4 teaspoon ground thyme
1 egg
1 Tablespoon heavy cream
1 teaspoon Worcestershire sauce
1 1/2 teaspoons Dijon mustard
1/4 - 1/2 teaspoon black pepper
1 Tablespoon lemon juice
1/4 cup butter
3 ounces sharp cheddar cheese, finely grated
Paprika (regular or smoked)

Method:
Choose mushrooms of even size. Remove stems from mushrooms and chop stems finely. Put breadcrumbs in a bowl, add the crushed garlic, chopped green onions, diced onion, parsley, thyme and chopped mushroom stems. Mix well.
Combine egg, cream, Worcestershire sauce, mustard, pepper and mix well. Add to breadcrumbs, mixing until all ingredients are combined. Fill mushroom caps with mixture. Heat butter in ovenproof dish. Add lemon juice. Put mushrooms in dish. Sprinkle on the cheese and paprika.  Bake in moderate oven 7 to 10 minutes or until cheese is golden brown. Makes approximately 15. Yum!

**If you do not have 0 carb bread, you may use pork panko instead. Pork Panko may be purchased online and at some Walmart grocery stores.

Nutritional info per mushroom (made with 0 carb bread), approximately:

72.7 calories ~ 6 grams fat ~ 1.4 grams net carbs ~ 3 grams fat

Nutritional info per mushroom (made with pork panko), approximately:

99.36 calories ~ 7.8 grams fat ~ 1.4 grams net carbs ~ 6 grams fat

One of my favorite recipes ~ delicious & flavorful!

Keto Friendly Baked Olive Cheese Balls Appetizers (Extremely Low Carb)

This is one of my favorite appetizers. I have been

 making a non-Keto version for about 40 years.

This year, I am serving a Keto Friendly version!

Ingredients:
2 cups finely grated sharp cheddar cheese
1/4 cup butter (at room temperature)
3/4 cup almond flour

1/4 cup coconut flour
cayenne pepper (to taste)
50 black (1 can medium olives) or green olives well drained

Method:
In mixing bowl or food processor cream together cheese and butter. Blend in flour and cayenne. Wrap teaspoons of dough around each olive, covering completely. Place so they are not touching on a parchment or wax paper lined tray. Freeze until hardened. Remove from tray and place in bag or container.
Preheat oven to 400*. Place desired amount of cheese balls on a very lightly greased (or parchment lined) cookie sheet. Bake for 15 - 20 minutes, or just until lightly browned. Makes 50 baked appetizers. (10 servings)

Nutritional info per serving (5 cheese balls), approximately:

219 calories ~ 19 grams fat ~ 3.4 grams net carbs ~ 8 grams protein

Nutritional info per individual olive cheese ball, approximately:

42.8 calories ~ 3.8 grams fat ~ 0.68 grams net carbs ~ 1.6 grams protein

Note: I double the recipe and keep in the freezer for up to six months. Then I have a supply to heat and serve for part of an hors d'oeuvres supper or for when we have guests. 

Low Carb Tiramisu Cheesecake Parfaits (Fat Bombs)

These mini parfaits are creamy and delicious!

Ingredients:

1/2 cup almond flour

2 teaspoons coconut flour

2 teaspoons Lakanto Powdered sweetener

1/8 teaspoon baking powder

1 teaspoon pure vanilla extract

16 drops Lakanto Vanilla or Plain liquid sweetener**

1 egg white, at room temperature

3 tablespoon butter, at room temperature

1/4 cup extra strong coffee or espresso

2 tablespoons rum or 1/2 teaspoon rum extract

1/4 teaspoon coffee extract (optional)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 cup heavy whipping cream

1 envelope Dr. Oteker "Whip It" (optional)***

16 ounces room temperature cream cheese

1/2 cup Lakanto Powdered sweetener

1 teaspoon pure vanilla extract

1/4 teaspoon rum extract (optional)

unsweetened cocoa powder and beat with 

Method:

Place the flours, 2 teaspoons powdered sweetener, baking powder, vanilla extract, liquid sweetener, egg white and butter to a mini food processor. Pulse and mix on low speed until the ingredients are well blended and a smooth dough is formed. Place the dough on waxed paper. Wrap and place in the freezer for 15 minutes. Combine the coffee, rum and coffee extract. Place in the refrigerator to chill.

Preheat an oven to 375*. Line a baking sheet with parchment paper and set aside. 

Add the heavy cream and Whip It to a bowl. Beat with an electric mixer just until stiff peaks form. Set aside. Add the cream cheese, powdered sweetener, vanilla and rum extracts to a medium/large mixing bowl. Mix with an electric mixer, on low, blend the cheese mixture until it is well blended, smooth and creamy. Add the whipped cream to the cheese mixture. Mix on low speed just until the cream and cheese mixtures are blended.

Divide the cookie dough into 8 equal portions. Place on the prepared cookie sheet and flatten, leaving at least 1 12 inches between the cookies. Bake for 7 to 8 minutes, or until the edges are golden brown. Allow the cookies to cool completely.

With a pastry bag, or spoon, layer half of the cream cheese mixture into 8 small jars or glasses. Dip each cookie in the coffee for 5 seconds and place on top of the cream cheese in the jars. Add a second cream cheese layer. Dust the top of each parfait with a pinch of cocoa powder. Cover and refrigerate for at least one hour before serving. Makes 8 servings.

**If you do not have liquid sweetener, increase the powdered sweetener to 4 teaspoons. The powdered sweetener is a substitute for regular powdered sugar, not granulated sugar. (Lakanto Monkfruit sweeteners can be purchased at Costco, Sprouts (& other natural food stores), online from Walmart, Amazon and the Lakanto website.

***Whip It is a powder that stabilizes whipped cream and helps it to hold it's shape. (It can be purchased at World Market, online and at German specialty stores.)

Nutritional info per serving, approximately:

398.2 calories ~ 38.5 grams fat ~ 5.3 net carbs ~ 6.4 grams protein

Note: These little parfaits are tasty, but rich....I was satisfied after eating just half of a parfait. (2.65 net carbs for half a parfait)

Keto Southern Style Chicken & Dumplings (Gluten Free Comfort Food!)

This Delicious recipe is my all time
favorite comfort food!!

Ingredients: 

1 cup grated mozzarella cheese

2 egg yolks

1/2 teaspoon baking powder

1/2 teaspoon xanthan gum

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 cup coconut flour

parchment paper

4 cups natural chicken broth or bone broth

1/2 teaspoon xanthan gum

1/4 teaspoon ground thyme

1/4 teaspoon ground sage

1/4 teaspoon dried marjoram leaves

1/4 teaspoon dried tarragon leaves

1/2 teaspoon pink Himalayan or sea salt

1/2 teaspoon dried parsley flakes

2 bay leaves

1 pound cooked chicken breasts or thighs, shredded

1 cup heavy cream

freshly ground black pepper

Method:

Place the cheese into a microwave safe bowl. Heat for 20 second intervals, just until the cheese is melted. (40 to 60 seconds)

In a separate bowl, whisk together the egg yolks, baking powder, xanthan gum, garlic and onion powder. Add the egg mixture to the melted cheese and stir well, with a fork, until all of the ingredients are well mixed. Add the coconut flour and mix with your hands to form a dough. Place the dough in between two sheets of parchment paper and roll to a 12 inch diameter. Cut the dough into strips that are 1 inch wide and about 2 inches long.

Add the chicken broth to a large pot, or dutch oven, and bring to a simmer. Sprinkle the xanthan gum over the broth and whisk briskly to mix. Add the thyme, sage, marjoram, tarragon, salt, parsley and bay leaves. Bring the seasoned broth to a boil. Add the chicken and return to a boil. Add the dumplings. Stir in the cream and continue to cook for 3 minutes. Remove the bay leaves and ladle, 1 1/2 to 1 3/4 cups of the stew, into serving bowls. Garnish with freshly ground black pepper. Makes 6 servings.

Nutritional info per serving, approximately:

390 calories ~ 23.8 grams fat ~ 5.4 grams net carbs ~ 37 grams protein

Note: The first time that I ever tasted Southern Style Chicken & Dumplings was in 1989. A handful of women from my church delivered dinners to our home, after my youngest son was born. One of the ladies was from the South and brought us Chicken & Dumplings. It was so delicious! For decades, I have tried to recreate that recipe, but could never match the original dish....until now! This Keto version is the ultimate comfort food and my new favorite winter stew. 

Simple & Extremely Low Carb Ginger Cookies (Gluten & Sugar Free)

Tasty little ginger medallions.

Ingredients:

1/4 cup (half stick) butter

2 cups almond flour

1/2 cup Lakanto Golden Sweetener

1/2 cup Lakanto Baking Sweetener**

1/4 teaspoon pink Himalayan or sea salt

2 teaspoons ginger

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1 egg

1 teaspoon vanilla

parchment paper

1 inch cookie scoop 

Method:

Preheat oven to 350*. Line two cookie sheets with parchment paper. 

Melt the butter and set aside. In a large bowl, sift together the flour, sweeteners, salt, ginger, nutmeg and cinnamon. Whisk together the melted butter, egg and vanilla. Make a well in the center of the dry ingredients. Add the liquid ingredients and mix with an electric mixer just until all of the ingredients are combined and a dough forms.

Use a 1 inch cookie scoop to measure portions of dough onto the parchment paper. (If you do not have a cookie scoop, use a tablespoon of dough.) Use your fingers to flatten each cookie to a diameter of 1 3/4 to 2 inches. (They do not spread when baking.) Bake for 8 to 10 minutes, or just until the tops are lightly browned. 

I made a double batch of these tasty cookies.

Cool completely and then transfer to an airtight container. Store in the refrigerator. Makes 29 cookies.

**Lakanto Baking sweetener is finer than the Classic sweetener and creates a smoother textured dessert. If you do not have the Baking sweetener, you can process the Classic sweetener, in a food processor, to create a similar product.

Nutritional info per cookie, approximately:

62 calories ~ 5.6 grams fat ~ 0.76 grams net carbs ~ 1.9 grams protein

Note: This is a tasty cookie that is simple to make.

I really enjoy making cookies with a cookie scoop....I just
wish that I hadn't waited until age 59 to purchase one!

Grandma Winifred's Traditional English Scalloped Oysters (Low Carb Version)

This is a traditional side dish that my 
English Grandmother served on holidays 
 and that I made Keto adjustments to.

Ingredients:
2/3 cup soft Keto bread crumbs (cut crust off of bread and grind in a blender or food processor)**
1 cup pork panko*** 
1 stick (1/2 cup) of butter, melted
3 cups of oysters in jars with liquid
1/2 teaspoon freshly ground pepper 
2 Tablespoons chopped parsley
1/2 teaspoon Worcestershire sauce
3 tablespoons heavy cream 

1 teaspoon horseradish

1 teaspoon sriracha

Method:
Preheat oven to 350*. Mix both types of crumbs with the melted butter. Place half of crumb mixture on the bottom of a greased 1 quart casserole or 8 inch square baking dish. Layer with half of oysters, reserving liquid. Sprinkle with salt, pepper and half of parsley. Layer with remaining oysters, salt, pepper and parsley. Strain the oyster liquid and mix 1/3 of liquid with the Worcestershire, cream, horseradish and sriracha. Pour over the oysters. Top with the remaining crumb mixture. Bake, uncovered until puffy and golden brown, approximately 30 minutes. If desired, serve with Tabasco or sriracha sauce. Serves 4 - 8 persons as a main course or side dish.

**If you do not have Keto bread, you may substitute additional pork panko for the crumbs.

***Pork Panko may be purchased online and at some Walmart grocery stores.

Nutritional info per serving (1/8 of dish), made with only pork panko, approximately:

260.8 calories ~ 22.6 grams fat ~ 0.5 grams net carbs ~ 14.58 grams protein

Notes:
The recipe above is very similar to the scalloped oysters that my Grandma used to make and just as tasty. If you like oysters you will enjoy this traditional side dish!

Grandma Winifred, my little
sister, Lisa & I in 1965.

Low Carb Gruyere & Bacon Sous Vide Egg Bites (Starbucks Copycat)

No need to visit Starbucks for Gruyere
& Bacon Egg Bites, when they are
so simple to make at home!

Ingredients:

olive oil cooking spray or butter

1/4 cup minced shallots or onion

2 teaspoons dried chives (or 1/4 cup diced fresh chives)

1 cup full fat cottage cheese

1/2 teaspoon black pepper

4 slices crisp bacon, chopped

1/2 teaspoon Frank's Red Hot Sauce

2 eggs

6 egg whites

1/4 cup grated Gruyere or Swiss cheese

Method:

Preheat oven to 350*. Lightly butter the bottom and sides of 12 cups in a muffin pan.** Combine all of the ingredients, in an 8 cup measuring cup, or large bowl, with an electric mixer until they are well combined. (You can also put all in a blender and pulse until blended.) Divide the egg mixture evenly between the twelve muffin cups. Top each portion with 1 teaspoon of grated Gruyere. Bake for 20 minutes. Cool for 3 to 5 minutes in the pan. Makes 12. Reheat leftovers for 45 seconds in a microwave oven.

**I used a silicone muffin pan, because it makes removal of the egg bites easier. (Do not use paper liners.)

Nutritional info per egg bite, approximately:

68.4 calories ~ 3.7 grams fat ~ 1.38 grams net carbs ~ 6.9 grams protein

Note: These are my favorite egg bites and the rest of my family liked them, too!

Zombie Skull Charcuterie (Halloween, Scary & Low Carb)

Scary! This meat platter is perfect
for a Halloween, medical school
or office party! 
(Picture shared by: Elisa Abner - Taschwer)

Ingredients:  

1 plastic skull

• • six 3-ounce packages sliced prosciutto
  • Three 8-ounce packages sliced Havarti cheese
  • large salami, ham, capicolla and mortadella
  • 1 teaspoon cream cheese
  • large pimiento stuffed green olives (well drained)
  • Method:
  • Place the plastic skull in the middle of a platter. Lay slices of the prosciutto onto the skull to completely cover the entire surface of the skull. Fill the remaining space on the platter, at the base of the skull, with rolled or folded slices of salami, ham, capicolla and mortadella, to make a "collar."  
  • Spread 1/2 teaspoon of cream cheese on the backside of a large pimiento stuffed green olive. (the side not showing the pimiento) attach to an eye socket of the prosciutto skull. Repeat with the another olive for the second eye socket. Garnish the folds of the collar with additional olives.
  • If a large platter, or additional platter is used, a full charcuterie may be assembled by including any or all of the following: 
  • baby dill pickles
  • Kalamata or black olives
  • grape tomatoes
  • a variety of sliced cheeses (such as Havarti, cheddar, pepper jack, Gouda and others)
  • brie
  • toasted pecans**
  • Brazil and/or macadamia nuts
  • sugar free dark chocolate chips
  • **For a quick and simple recipe for toasted pecans, on this blog, "KETO Friendly Toasted Pecans For Salads & Snacks (VERY LOW CARB)" 
  • https://carriekitchencreations.blogspot.com/2019/01/keto-friendly-toasted-pecans-for-salads.html
  • Note: This charcuterie is made with low carb ingredients,  The nutritional info per serving will be determined by which ingredients you choose and how much you eat!
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